Semi-Dried Tomato Presto Pasta
with Rocket Salad, Pine Nuts & Goat Cheese
You really can't go wrong with a staple penne bowl, especially when it's wrapped up in a delicious concoction of semi-dried tomato herby seasoning and cream. What makes this one that much better, is the marinated goat cheese. Crumble it over and watch it change your pasta game forever.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Spinach & Rocket Mix
2 sachet
Vegetable Stock Pot
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
Tomato & Herb Seasoning
1 packet
Trimmed Green Beans
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Walnut.)
1 packet
Parsley
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain penne, then return to saucepan.
• When pasta has 5 minutes remaining, roughly chop semi-dried tomatoes. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans until just tender, 4-5 minutes.
• Reduce heat to medium, then stir in semi-dried tomatoes, thickened cream, tomato & herb seasoning, vegetable stock pot and reserved pasta water and simmer, until slightly reduced 1-2 minutes. • Add cooked penne, a squeeze of lemon juice, tossing until combined, 1 minute. • Season generously with salt and pepper.
• In a medium bowl, combine spinach & rocket mix, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy semi-dried tomato penne between bowls. Crumble over marinated goat cheese. Spoon over some oil from goat cheese. • Serve with dressed leaves. Top with pine nuts. Tear over parsley leaves. Enjoy!
